Easy Cherry Pie
Ingredients
Crust
-
2½
cups
all-purpose flour
-
1
tsp
salt
-
1
cup
cold unsalted butter, cut into ½-inch cubes
-
2
tbsp
maple syrup
-
4 to 8
tbsp
ice water
Filling
-
8
cups
cherries, fresh or frozen
-
2
tbsp
lemon juice
-
⅓
cup
maple syrup
-
3
tbsp
arrowroot powder
-
⅛
tsp
almond extract (optional)
-
2
tsp
vanilla
Top Crust
-
1
large
beaten egg
-
2
tbsp
turbinado sugar
Instructions
- Preheat the oven to 375°F and grease a 9-inch pie dish.
- Combine flour, salt, and cubed butter in a food processor and blend until dough begins to form.
- Add maple syrup to the mixture and blend until a ball forms, adding ice water if necessary.
- Form the dough into a ball and refrigerate while preparing the filling.
- In a saucepan, cook cherries and lemon juice over medium-high heat for about 10 minutes.
- In a separate bowl, mix maple syrup and arrowroot powder, then stir into the cherry mixture and let thicken.
- Once thickened, let the filling cool completely for about 1 hour.
- Remove dough from the fridge, divide into two balls, and roll out one to fit the pie dish.
- Place the rolled dough in the bottom of the greased pie dish and set the second crust aside.
- Pour the cherry filling into the crust and cover with the top crust, sealing the edges.
- Brush the top with egg wash and sprinkle with turbinado sugar.
- Bake for 50-55 minutes or until golden brown, then let cool for at least 3-4 hours before serving.
Nutrition Facts (estimated)
Servings
10 slices
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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